5 from 18 votes
Homemade Crepes
Homemade Crepes are thin, delicate pancakes made from a batter of eggs, milk, water, flour, sugar, butter, and vanilla, blended together and rested before cooking. The crepes cook quickly in a lightly buttered pan to develop a lightly browned, tender texture that can be filled or topped with a variety of sweet or savory ingredients, making them a versatile base for many dishes.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
45 mins
Servings:
8
servings
Calories:
140 kcal
Course:
Breakfast, Dinner, Brunch
Cuisine:
French
Ingredients
- 2 egg large
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- salt optional but recommended, pinch
- 1 teaspoon vanilla
- 3 tablespoons butter I prefer unsalted, melted
- butter additional, to coat the pan as needed
Topping and Filing Ideas:
- Nutella
- sweet cream cheese frosting
- lemon
- sugar
- Syrups
- Whipped Cream sweet toppings
- Fruit
- lemon curd
- caramel sauce
- powdered sugar
- peanut butter
- fruit preserves
- jam
- berries fresh or preserved toppings
- Bacon
- Brie cheese
- spinach
- feta cheese
- chicken salad
- ham
- cheese
- tomato
- mozzarella cheese
- egg savory toppings, scrambled eggs, crispy bacon, chicken salad, caprese style
Instructions
- Combine all the ingredients in a blender and pulse for 10 to 15 seconds. Place the crepe batter in the refrigerator for 20 minutes (or up to 48 hours).
- Heat a small non-stick pan or crepe pan over medium heat. Add a little butter to the pan (optional) and swirl to coat the bottom of the pan.
- Pour the desired amount of batter (about 1/4 cup) into the pan, tilting and swirling the pan while pouring, as to cover the bottom of the pan in a thin and even layer.
- Cook for about 25 - 35 seconds or until the top looks dry and lightly brown around the edges. Carefully flip the crepes with a spatula and cook for another 10 seconds. Remove from the pan and lay them flat on a plate. Repeat with the remaining batter.
- Serve with your favorite crepe filling.
Cup of Yum
Notes
- The recipe yields approximately 17-22 crepes depending on size.
- Crepe batter can be chilled up to 48 hours before cooking.
- Leftover crepes keep up to 5 days refrigerated in an airtight container.
- Crepes freeze well for about 2 months; thaw in the refrigerator before use.
- Keep cooked crepes warm by stacking and tenting with foil near the stove, avoiding warm oven which can crisp them.
- Reheat crepes covered with a damp paper towel in the microwave or inside a resealable bag for even warming.
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
64mg
(3%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
228IU
(5%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 140
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 64mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 228IU | 5% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.